Bringing the flavors of South Asian cuisine to your doorstep.
-
Roselle Leaves Pickle With Out Garlic
Roselle Leaves Pickle without Garlic is a tangy and flavorful Indian condiment made from fresh roselle (hibiscus) leaves, along with a blend of spices and oil, but without garlic. Typically, this pickle includes ingredients like mustard seeds, fenugreek, turmeric, red chili powder, and asafoetida, which complement the sourness of the roselle leaves. The result is a spicy, sour, and aromatic pickle that pairs wonderfully with rice, rotis, or parathas. It offers a unique, tangy flavor while being garlic-free, making it a great option for those seeking a fresh, flavorful twist on traditional pickles.
-
Sambar Powder
Sambar Powder is a flavorful, aromatic spice blend commonly used in South Indian cuisine to make sambar, a popular lentil-based vegetable stew. The powder typically consists of a mix of roasted spices like coriander seeds, cumin, mustard seeds, black pepper, dried red chilies, fenugreek, turmeric, and curry leaves. This versatile spice mix adds a rich, earthy, and mildly spicy flavor to sambar, enhancing the taste of lentils, vegetables, and tamarind. Sambar Powder is also used in various other dishes like curries, soups, and rice preparations, making it a staple in many kitchens.
-
Tamarind Paste
Tamarind Paste is a concentrated, smooth paste made from tamarind pulp, which is derived from the tamarind fruit. It has a tangy, sour flavor and is commonly used in a variety of cuisines, especially in Indian, Thai, and Middle Eastern cooking. Tamarind Paste is a key ingredient in dishes like curries, chutneys, sambar, and sauces, adding depth and a touch of acidity. It can also be used to balance sweetness and spice in recipes, making it an essential pantry staple for those who enjoy bold, tangy flavors in their cooking.
-
Tender Mango Pickle In Brine (Vadu Mango)
Tender Mango Pickle in Brine (Vadu Mango) is a traditional South Indian pickle made from raw, tender mangoes that are soaked in a mixture of salt, water, and a blend of spices. The mangoes are typically cut into pieces and allowed to mature in brine, which helps them absorb the spices and develop a tangy, spicy flavor over time. The spices used often include mustard seeds, fenugreek, red chili powder, and turmeric, which infuse the mangoes with a bold, tangy kick. This pickle is known for its unique, savory taste and is commonly served with rice, roti, or curd rice, offering a delightful burst of flavor.
-
Tomato Pickle With Out Garlic
Tomato Pickle without Garlic is a tangy, spicy condiment made from ripe tomatoes, spices, and oil, but without the addition of garlic. This pickle typically includes ingredients like mustard seeds, fenugreek, red chili powder, turmeric, and asafoetida, which enhance the natural sweetness and tartness of the tomatoes. The result is a bold, zesty flavor that pairs perfectly with rice, roti, or parathas. Tomato Pickle without Garlic is ideal for those who prefer a garlic-free version of this classic Indian pickle while still enjoying the vibrant, aromatic taste.
-
Vermicelli
Vermicelli is a type of thin pasta, similar in shape to spaghetti but much finer. It is commonly used in various cuisines, particularly in Italian and South Asian dishes. In Italy, it’s often used in soups or served with sauces, while in India and other parts of South Asia, it is commonly used in desserts or stir-fries. It can be made from wheat or rice flour, depending on the region.
-
Vermicelli Roasted
Roasted vermicelli is a dish made by lightly browning vermicelli (thin pasta) in ghee or oil, then cooking it with spices, vegetables, and sometimes nuts. It can be prepared in both savory and sweet versions, making it a versatile dish enjoyed as a snack, breakfast, or light meal. The savory version is flavored with mustard seeds, cumin, and vegetables, while the sweet version is cooked with milk, sugar, and cardamom.
